Why didn’t I think of this idea before? That is what I thought, when I read the post “Avocado Parathas” by GM of ‘The spice is right’ food blog.
I know that avocado is nature’s ghee/butter. And just like them, ripe avocado is full of fat and has no significant taste to speak of. Avocado’s mashed pulp easily mixes with all kinds of ingredients and helps to make their flavors stand out. I had to give it a try.
Yesterday, I tried the recipe. The result – very smooth, tasty chapatis, the kind we know from India and dream of making it here in US. Smooth, silky flesh of ripe avocados when mixed with chapati flour, magic happened. All the fat in avocado made the flour softer, very pliable, easy to handle and chapatis off the griddle (tava), remained soft even after 6 hours. In this cold, winter weather, that’s a miracle, if you ask me.
Recipe:
for 10 to 12 chapatis
2 cups of durum wheat flour
(I used Golden Temple brand wheat flour, available in Indian grocery shops)
1 very ripe avocado (more about avocado-here)
1/2 tsp of salt
1/2 cup of warm water
I also added 1/4 tsp of red chilli-garlic powder for a little bit of hotness
Preparation:
Avocado: Take a ripe avocado; cut it into half, going around the pit (seed) in the middle. Twist and separate two halves. Stab the knife into the pit; pull it out, the pit will come out easily. Scoop the flesh of avocado using a spoon, from each half. Take it into a small cup; mash it to a smooth paste, using your fingers or with a spoon.
Flour: Take flour in a big vessel. Sprinkle in salt and red chilli-garlic powder, and mix the flour. Then add the avocado paste to the flour and mix thoroughly. Now gradually adding water, make firm dough. Make sure that dough is not too soft or too hard. Knead the dough for two minutes. Cover and set it aside to rest for about 15 to 30 minutes. In the meantime, prepare a curry for avocado chapatis. I made Brussels sprouts-potato curry.
Rolling out Chapatis:
Knead and rollout the dough into a cylindrical long roll on a wood board. Take small lime sized portions and using hands, shape each into a smooth ball shape.
Take the dough ball on a clean wood board, sprinkle some flour on it and around. Using a rolling pin, press/roll out the dough into a big thin round. You can fry it on a hot griddle or to get more flaky layers, what I usually do is, fold the rolled out round twice, to get a triangle shape (see the photo above) then roll into a big, thin triangle.
Cooking chapatis:
Heat a cast-iron griddle/tava, when it is hot, place the chapati and cook it on each side until golden. While the chapati is cooking on hot tava, I roll out another chapati for frying. I usually make 6 chapatis for the two of us for a meal, takes about 15 to 20 minutes maximum.
Serve hot with curry or dal.
Avocado Chapatis with Brussels Sprouts-potato Curry
Thank you GM for sharing this recipe. It’s really is a very neat and clever idea that I am going to apply quite regularly from now on. Who wouldn’t love soft chapatis anyway?
Yummy! How does a chapati compare to naan? From the picture, they look similar.
I will have to give these a try. I have tried one naan recipe, but it was too doughy – not thin and chewy like at the restaurant. But then again, no tandoor in this house. 😉
Comment by Alysha — January 31, 2006 @ 5:29 pm
What a tasty addition to rotis! Thank you GM for the recipe and Indira for the step-by-step explanation and pics!
Comment by mika — January 31, 2006 @ 5:30 pm
Indira –
I am glad you liked the results!! Thanks for adding the Indira-touch (systematic and flawless presentation)! I must say – your round chappatis (before the folding) are really round. I just cannot stop staring at them 🙂
Comment by GaramMasala — January 31, 2006 @ 5:41 pm
Hi Alysha,
Chapati/roti/flour tortillas – all same, made on stovetop using an iron griddle(tava)
Naan, Paratha, Tandoori Stuffed parathas – made in an tandoori oven. Leavening agent is added to the dough.
That’s my understanding, correct me if I’m wrong, people.:)
Mika… the chapatis really turned out great, no resistance at all, very smooth to make and to eat just like the ones made with ghee.
GM…
We really enjoyed them. You don’t know how many times I dumped avocados just because they are very ripe and really how many times one can eat guacamole? not only that,it has to be made fresh and eaten immediately. Very prima donna kind of recipe. Finally something I can make with avocados, many thanks to you.:)
I make chapatis, atleast 2 or 3 times a week, lots of practice, so the perfect rounds.:)
Comment by Indira — January 31, 2006 @ 7:16 pm
Now that’s getting interesting dost; we call them tava as well. 🙂 I knew Hindi has a lot of Turkish/Arabic/Persian words but didn’t know this one.
Comment by fethiye — February 1, 2006 @ 12:24 am
Wow, these look and sound great! Can I use atta flour? Is that the same as chapati flour?
Comment by lk — February 1, 2006 @ 2:31 am
Have tried them earlier and they are great. i agree with you w.r.t Naan. I make them and freeze them as i dont have much time to cook during weekdays and its a rush to put food on table after work. Good illustration of chapatis . A picture always speaks a thousand words.
Just a question if you have tried it, do you know if you can keep frozen rotis soft after a while. the store bought ones are soft ..mine seem to go hard if they are cold. i wonder why…any suggestion would be appretiated
Comment by shubha — February 1, 2006 @ 8:31 am
Wow, Fethiye, you made me happy this morning with ‘dost’. It’s been a while since I heard that endearing word. 🙂
Hindi originated from Arabic, if I remember correctly. They must share plenty of common words.
lK…thanks.
Atta means flour. Atta/chapati flour- all same.
Sorry Shuba, I really don’t have any tips about freezing chapatis. But one thing I know is store bought frozen rotis have additives in them, to keep them soft. And they also do vaccum packing. More than anything, I think vaccum packing helps to keep them fresh and soft. Vaccum packers are avialable in the market (costco/walmart etc) but priced little bit expensive.
Comment by Indira — February 1, 2006 @ 9:05 am
I have to try this now. Your chapatis looks so good. Yum-O !
Indira replies…
Thanks Krithika!
Do let me know how they turn out in your kitchen.
Comment by Krithika Ramachandran — February 1, 2006 @ 9:06 am
I’m certainly going to give this a try. I also love avocado in salads when I make Mexican food. Avocados, black beans, tomatoes, green onion, and a homemade dressing with olive oil, oregano, garlic and lime.
Beautiful!
Indira replies…
Except for the black beans, we make similar kind of food with avocado using cilantro,tomato,red onion, green chillies and lime juice. I should give it a try with black beans. Thanks for sharing your recipe, Jenn.
Vijay loves avocados, so I buy atleast one, almost every week. Me, until now, I preferred it as a face mask. 🙂
Comment by Jenn — February 1, 2006 @ 9:10 am
Hi, I like the above recipe.I normaly knead atta and keep it in freeze and make chapathi’s when necessary.So I am wondering with avacados in the dough, Can i store it for couple days? I also heard avacado has lot of fat and I avoid getting them home.Any sufggestions ?Thanks
Indira replies…
Hi Sheela, I guess it can stay fresh for about one day in the refrigerator, more than a day, I don’t think it’ll stay fresh.
Avocado is full of fat, but good kind. One avocado, once a week – not too bad, in my view.
Comment by Sheela — February 1, 2006 @ 10:42 am
Hi Indira,
I got back to reading blogs after several days, and was glad to see the usual goings on in your world of food. Among the several recipes that I have been meaning to post on my blog, (and not posted) are silken tofu chapatis.
Whipping silken tofu into a creamy texture and kneading chapati dough in it also makes for easy to roll chapatis that keep soft for a while. It might be a nice change when you dont want the fat in the avocado, and want to add some protein to your meal via the chapati 🙂
Thanks for keeping me on the link list even though I havent updated…will remedy that very soon.
Cheers to you
AA
Indira replies…
I’m glad to see you back AA and I hope you did well with your studies/exams.
Mixing with tofu – That’s really a good idea, I like it. Blog about it, then I’ll post about my experience of tofu chapatis, with a link to yours. 🙂
Thanks for sharing this neat tip with me.
Best wishes -Indira
Comment by Aspiring Annapoorna — February 1, 2006 @ 6:04 pm
I bet Vijay would like quacamole–avocado, chiles, onion, garlic, cilantro and lime juice and when tomatoes are in season, some tomato.
I really like the idea of avocado in chapati. I will have to try it!
Indira replies…
We often make quacamole, just like you mentioned, Barbara.
Chapatis were really soft like baby soft. Give it a try, I’m sure you are going to like them.
Comment by Barbara — February 2, 2006 @ 1:42 pm
Hi indira! what a wonderful way of mixing both Indian and American foods to make this special dish.Looking at the picture itself makes me want to eat it right this moment.I’m definitely gonna try it soon and what a good chance to cook another special dish for my next parties too. And Indira, would you please send me recipie for your red chillies and garlic powder.Thank you.
Indira replies..
Hi Bhargavi, nice to see your comment. How is little ‘V’ doing?
Give it a try, use only a very ripe avocado.
For Red chilli garlic powder – 6 garlic cloves, 10 red chillies, 1/4 tsp of salt. If you want you can fry the red chillies first. Back in India, they don’t do that. Make a smooth paste of them.
Comment by bharghavi — February 2, 2006 @ 2:08 pm
A question from a chapati novice: how thick do you roll out the chapatis. And how long do you roast them on each side. Mine always get hard after some time on the tava.
I really love the pictures you take.
Comment by Dee — February 3, 2006 @ 2:20 am
Waaaah! These pictures made me sooooo hungry, and I’m on a diet! I love chapatis and I love avocado. Together, it’s almost impossible to resist!
Comment by Verdant — February 3, 2006 @ 4:50 pm
this is fantastically creative! I love avocado, I feel i should really try this. I sampled some avocado gelato a few weeks back and it was a revelation. very subtle and SO silky. so why not for bread?
great post.
Indira replies,
Thanks Vanessa.
Avocado Gelato, wow, that’s really something. Just plain or any other flavors were added?
Comment by vanessa — February 4, 2006 @ 12:59 pm
Just plain. And creamy cold 🙂
Comment by vanessa — February 6, 2006 @ 1:13 am
Hi Indira,
I am a great food lover, Actually i am from North of india but right now living in CA, USA.
I make chappati’s everyday and avacodos are my favorites. I eat atleast 3 per week for its health benefits.
when i saw your recipe my first reaction was WOW this has to be amazing.
since i like both i tried it. Believe me it was Faboulous i never had such soft rotis before.
TWO WORDS DAMN GOOD
Can you make more of rice recipes, as well as curries south style.
thanks
radha.
Comment by radha — March 3, 2006 @ 12:34 am
This is a gr8 website you have here. Am just learning to cook and this has been most helpful to me.. Thank you.
The question I have is… when i try to make chapathis… they come out hard… a frd suggested that I use milk instead of water to make the dough but it hasnt helped much. Could you please tell me where I might be going wrong ? Can it be just that the atta is very old ??
Comment by Uthra — March 23, 2006 @ 3:48 pm
Hi Indra …
This is a gr8 website you have here. Am just learning to cook and this has been most helpful to me.. Thank you.
The question I have is… when i try to make chapathis… they come out hard… a frd suggested that I use milk instead of water to make the dough but it hasnt helped much. Could you please tell me where I might be going wrong ? Can it be just that the atta is very old ??
Comment by Uthra — March 23, 2006 @ 3:49 pm
Indira …. I tried this today and I think it should be had hot, then it is yummy. I left a comment for GM the innovator!!! Thanks for introducing me to the wonderful world of food blogs!!! Now, everyday, I look forward to trying something different!
Indira replies:
You are welcome, Vasundhara, I’m glad you had success with recipe.
Appreciate the feedback.
Comment by Vasundhara Subramanian — April 3, 2006 @ 7:25 pm
Hi Indira,
You are maintaining a great website. The photos are really good, and the recipes are awesome. I’ve an avocado tree in my back yard, we use them in sandwiches. But today I made your avocado chapathi, it was just wonderful. These every day I make sure I visit your website. Really cool!
Bon Appetite,
Aparna.
Indira replies:
Avocado tree in backyard, wow! You must be from California. Lucky you.:)
Chapatis with avocado taste good and soft, aren’t they? They are my favorite thing to cook, atleast once a week.
Thanks Aparna for your nice words about my blog. Looking forward to your comments/input on my blogged recipes, thanks!
Comment by Aparna — May 5, 2006 @ 12:54 am
Hey Indira,
What a nice recipe with Avocado!!
I made Chapati and now I found your web site, looking forward to trying new stuffs that you are offering us here 🙂
Danyabaad jii*
Pyarl from Japan.
Indira replies:
Shukriya ji*, Pyarl.
Comment by RiE — May 5, 2006 @ 7:29 am
Hi Indira,
I made the Avocado Chapati a few days back & it was terrific.. an absolute hit with my hubby… He takes his dinner to work & the regular chapatis would turn hard even though I put them in a hot cse & these remained soft & crumbly till dinner time… we are really thankful for this recipe… i folded them into a square shape & applied a very thin layer of ghee on the inside… that helped puff them up on the griddle like a phulka…. yummy….
Indira replies:
They are perfect for lunch boxes. All the natural oil from avocado makes the chapaties very soft, I know. Almost atleast once a week, I prepare them for our lunch/dinner.
I am glad you both tried and liked them, Meera. Thanks for letting me know.:)
Comment by Meera — May 21, 2006 @ 2:30 pm
Wonderful idea mam. The soft texture of inner skin makes it easy to mix with chapati flour. You are forcing me to look at vegetables I wouldn’t have normally cared to look at. I am starting to lose that uneasiness of being a vegitarian. Thanks to you and vijay.
Indira replies:
You are welcome.
Comment by Raghuveer Dhone — June 13, 2006 @ 9:02 pm
Hi Indira, tried the avocodo chapati and it really came out well . thanks for the idea.
S
Comment by S — June 16, 2006 @ 10:10 pm
Hi indira,
Using avocado is certainly an interesting idea. I’m going to try it!!
We make the dough softer by kneading with a handful of milk. They taste better too. I have a video demo by my mother-in-law for a basic dough…i filmed this to make sure i never go wrong while making the dough 🙂
rupa
Comment by rupa saumil — June 23, 2006 @ 2:16 am
Hi,
this is really nice idea…Thank god now Ive got a wonderful site…Chapati with avacado…I always wanted my people to try avocado…They were reluctant always…
This is a nice idea…
Comment by Bhuvana — July 21, 2006 @ 4:50 pm
Hi Indira, thought Id let you know. I tried the recipe today and for the first time, I have soft yummy chapatis!! THANK YOU SO MUCH FOR POSTING!!!!! =)
Comment by Michelle — August 9, 2006 @ 3:41 am
[…] The magic created by avocado’s courtship with wheat flour is documented here, and in Mahanandi’s catwalk-worthy creations. […]
Pingback by What’s hiding in my paratha? » jugalbandi.info — February 7, 2007 @ 2:28 pm
Hello Indira,
I have been regular visitor of your site and should thank you for providing the most delicious receipes. Your blog is real amazing.
I tried it and Avacado rotis are real amazing. I added a little twist it by adding soy flour as I wanted my family to consume little bit of more protien.
Thank you keep the good work.
Regards,
Srini
Comment by Srinivas — April 22, 2007 @ 1:28 pm
I want to share avacado milkshake recipe I got from one of my friend.
Avacado milkshake sounds strange but when I tried it tasted like Sitafal milkshake.
Here is the reciepe:
Mix in blender –2 spoons of avacado,2 spoons of sugar and 1 cup milk.Serve chill.
Note:If there is pulp left in the milkshake then just strain the juice seperately.
Comment by Namrata Pai — June 6, 2007 @ 3:07 pm
it looks very nice definetly i will try thanks for the recipie.. a few days back only i got this website from my friend then onwards i’m one of the fan to this site..i tried some of ur recipies we both liked very those are mouthwatering definetly i suggest this site to all women who r bored to cook with same dishes…. thanks once again
Comment by sreelakshmi — June 22, 2007 @ 8:40 pm
Dear Indira,
Abv Recipe is usperb – my wife adds soya powder
to wheat atta which makes it very healthy diet.
While grinding wheat at local stall -she gives soya grains too alingwith it.
Pls try it.
brgds/prasad lbv
Comment by L B V PRASAD — July 2, 2007 @ 10:55 pm
[…] Avocado Chapatis from Mahanandi […]
Pingback by Weekend Herb Blogging: Aloo Paratha — Pinch My Salt — September 10, 2007 @ 1:44 am
Cannot wait to try these. Your photos make them look so delicious!
Comment by Babita — September 12, 2007 @ 2:40 am
Hi Uthra. Chapatis comeout hard if left too long to fry or roast on each side. So,turn the chapatis quickly and often. That will make them come out soft.
Comment by ss — September 18, 2007 @ 10:56 pm
Hi Indira,
I made these rotis with avacados today and can’t agree more with you on how smooth and soft they were. I posted this in mu blog today and have mentioned ur site and linked. Hope thats not a problem.
It’s great to read that you tried and liked these avacado rotis, Maya. I like your herb version very much. Lovely photos too.
Thanks for letting me know.
– Indira
Comment by Maya — January 7, 2008 @ 7:23 pm
Hello Indira,
I just adore ur blog. I really appreciate ur effort and dedication. Lovely snaps too.
I tried out avacado chapati today, they turned real soft. Thank you.
Bindiya
Comment by Bindiya — April 8, 2008 @ 2:02 pm
Hi Indira,
Thanks a whole bunch for leading me on to this wonderful recipe( I posted a thank you note for GM as well).
I don’t think i will ever make my chappathi dough without avocados again. I was never quite happy with my chappathi’s until yesterday, I have an electric stove so it makes things even worse. T
The chappatis were never quite as soft as this recipe..and like you said the texture of the chappathi while rolling it out was like silk. It was a pleasure making them and even more eating them.
Once again many thanks!!
Akhila
Comment by Akhila — June 23, 2008 @ 10:41 am
I made chapatis on a nonstick pan instead of a TAVA. By chapatis were hard and brittle.
Would using a TAVA make the chapatis nice and soft.
Comment by Archana G — July 6, 2009 @ 3:29 pm
This sounds really good. I make avocado dosas, but have never tried chapatis.
Have you ever tried milling your own flour to make chapatis? I think it gives the best taste. Here are some pictures of me grinding wheat and making chapatis on my blog: http://mangosoup.blogspot.com/2009/08/making-chapatis-with-home-ground-wheat.html
I’m not very good at making round chapatis, but they sure are tasty!
Comment by Jenni — August 1, 2009 @ 3:40 am
Thank you for this great idea. I was just wondering how to lighten a buttery bread recipe, and this fits really well.:)
Comment by Dani — November 4, 2010 @ 5:32 pm
I tried this chapati today. As I tried to roll them they were soft and nice. When I started cooking them on my non- stick pan they did not come out very soft as expected. What am I doing wrong here? I did not use any oil on the chapatis while cooking them.
From the comments here I would like to have a great keeper recipe. Thanks!!!
Comment by Sm — December 21, 2010 @ 5:27 pm
Hi Indira,
Can I add wheat gems and flex seeds with it because I make chapatis with whole wheat flour -2cups,wheat gems -1cup and flex seed powder-1cup.so,is it ok to add with your recipe (Specially for weight loss)
Thanks
Comment by kristen — February 29, 2012 @ 8:58 pm
Hi Indira:
Can you innovate a Ragi/ Jowar Dosa/ Roti incorporating avocado the way you did with a wheat flour chapati?
Comment by Allan — February 4, 2013 @ 3:40 am
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